Tourtière (French Canadian Meat Pie) Recipe

Ingredients

Pork and Beef

The ingredients used to make a traditional French-Canadian meat pie known as tourtière are primarily composed of pork and beef, along with various vegetables and spices.

Pork is typically the main ingredient in tourtière, accounting for around 70% of the total meat content. The type of pork used can vary, but it’s often a combination of ground pork, such as pork shoulder or pork butt, which provides a rich and unctuous texture to the filling.

Beef is added in smaller quantities than pork, making up around 20-30% of the total meat content. The beef is usually finely chopped or ground beef from cuts like brisket or round, which contributes a depth of flavor and tenderness to the filling.

The inclusion of beef in tourtière may seem counterintuitive at first, given its name’s association with pork. However, traditional recipes have always incorporated some form of beef to balance out the richness of the pork and add complexity to the overall flavor profile.

Other ingredients used to make tourtière include onions, carrots, celery, garlic, allspice, salt, pepper, thyme, and cloves. The vegetables are sautéed in butter or oil until softened and fragrant before being mixed with ground pork and beef, then baked inside a pie crust.

The ratio of pork to beef can vary depending on the region and personal preference, but the core ingredients have remained relatively consistent across different recipes and generations. The resulting flavor is a rich and savory combination of tender meat and spices that define the essence of tourtière as a French-Canadian culinary staple.

Cubed pork shoulder

Cubed pork shoulder is a crucial ingredient in traditional French-Canadian meat pies, particularly in the classic recipe for Tourtière.

The cubed pork shoulder should be purchased from a reputable butcher or grocery store and should be made from high-quality meat with minimal added preservatives or sodium.

Characteristics of Good Cubed Pork Shoulder:

• The pork shoulder should have a good balance of fat and lean meat, as this will add flavor and tenderness to the final dish.

• The cubes should be relatively uniform in size, making them easier to cook consistently throughout.

Using Cubed Pork Shoulder in Tourtière:

To prepare the cubed pork shoulder for use in the Tourtière recipe, it is recommended that you brown the meat in a pan over medium heat until it reaches an internal temperature of at least 165°F (74°C).

Key Considerations When Choosing Cubed Pork Shoulder:

1. The color and appearance of the cubed pork shoulder should be inspected for any signs of spoilage or contamination.

2. The packaging and storage conditions of the cubed pork shoulder should be examined to ensure that it has been handled and stored properly.

When substituting cubed pork shoulder with other cuts of meat, such as ground beef or lamb, it’s essential to consider the unique flavor profiles and textures that each option brings to the dish.

In summary, high-quality cubed pork shoulder is a crucial component in traditional French-Canadian meat pies like Tourtière, adding depth, tenderness, and rich flavors to the final dish.

Boneless beef round or rump

Boneless beef round or rump is a cut of meat that comes from the rear section of the animal, near the hip.

It is typically taken from the area around the rump, which includes the gluteus medius and gluteus maximus muscles.

The cut is characterized by its leaner texture and firmer consistency compared to other cuts of beef.

This makes it an ideal choice for slow-cooking methods such as braising or stewing, where the connective tissues break down and the meat becomes tender.

When purchasing boneless beef round or rump, look for a cut that is about 1-2 inches thick and has a consistent color throughout.

The meat should be slightly firmer to the touch than other cuts of beef, but not hard or tough.

A good-quality boneless beef round or rump will have minimal marbling, which refers to the streaks of fat that run through the meat.

Marbling can add flavor and tenderness to the meat, but too much of it can make the meat greasy and overpowering.

When cooking with boneless beef round or rump, it’s essential to slice the meat against the grain, which means cutting in the direction that the fibers are running.

This helps to break down the connective tissues and makes the meat more tender and easier to chew.

In the context of the Tourtière recipe, boneless beef round or rump is typically diced into small pieces before being added to the filling mixture.

The slow-cooking process involved in making the Tourtière allows the beef to become incredibly tender and flavorful, while the spices and herbs add depth and warmth to the dish.

Spices and Herbs

The Tourtière, also known as French-Canadian Meat Pie, is a traditional dish that hails from Quebec, Canada. The foundation of this hearty pie lies in its ingredients, spices, and herbs, which are carefully selected to create a rich and flavorful filling.

At the heart of the Tourtière is ground pork, which provides a dense and meaty texture to the filling. Ground beef or a combination of both meats may also be used to add depth and complexity to the dish. The ratio of pork to beef can vary depending on personal preference and regional traditions.

Onions are sautéed until they’re translucent and caramelized, adding a sweet and savory flavor to the filling. Garlic is also minced and added to the pan for its aromatic properties. Mace, a spice derived from nutmeg, is often used in combination with cinnamon, cloves, and allspice to create a warm and spicy flavor profile.

Thyme, marjoram, and bay leaves are commonly used herbs that complement the other ingredients and add depth to the filling. The use of fresh thyme can be replaced by its dried counterpart, but marjoram is best used in its fresh form for optimal flavor.

The liquid content of the Tourtière comes from a combination of stock (beef or pork) and sometimes red wine, which are added towards the end of cooking to prevent the filling from becoming too dry. The choice of broth or wine depends on personal taste and the desired level of richness in the dish.

Other ingredients like salt, black pepper, and nutmeg may be used to enhance the flavors within the filling. Some recipes may also include additional ingredients such as chopped celery, grated carrot, or diced ham to add texture and variety.

The quality and proportion of these ingredients can greatly affect the flavor profile of the Tourtière, making it essential for home cooks and professional chefs alike to carefully balance and adjust their seasoning to suit their taste preferences and local traditions.

Allspice, ground

Allspice, when referred to in its ground form, is a popular spice that has a rich history and cultural significance in many cuisines around the world.

It is derived from the dried fruit of the Pimenta dioica tree, also known as the West Indian bay or Jamaican allspice tree,

This tree is native to the tropical regions of Central America and is widely cultivated in countries such as Jamaica, Haiti, and Mexico.

**What Does Ground Allspice Taste Like?**

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Ground allspice has a warm, aromatic flavor that is often described as a combination of cinnamon, nutmeg, and cloves

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The flavor profile of ground allspice is complex and multifaceted, with notes of sweet spices like cardamom and ginger

**How to Use Ground Allspice in Cooking**

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Ground allspice can be used in a variety of dishes, including baked goods, savory pies, stews, and braises

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In the context of the Tourtière (French Canadian Meat Pie) recipe, ground allspice is often used to add depth and warmth to the filling

**Health Benefits of Ground Allspice**

Ground allspice has a number of potential health benefits, including anti-inflammatory properties and antioxidant activity.

The antioxidants in ground allspice may help to protect against cell damage and reduce the risk of chronic diseases like cancer and heart disease

Nutmeg, freshly grated

Nutmeg is a key ingredient in many traditional recipes, including the French-Canadian classic Tourtière (Meat Pie). When it comes to using nutmeg in baking and cooking, freshly grated nutmeg is generally preferred over pre-ground nutmeg.

The reason for this preference lies in the flavor and aroma that freshly grated nutmeg provides. Pre-ground nutmeg can sit on a shelf for months or even years, losing some of its potency and developing an unpleasant stale taste. In contrast, freshly grinding nutmeg releases its natural oils and flavor compounds, resulting in a more intense and aromatic experience.

So, how do you prepare fresh nutmeg for use in your Tourtière recipe? Here are the steps:

• Choose whole nutmegs: Look for high-quality, fresh nutmeg seeds or pods. You can find them at most spice stores or online.
• Cut off the tip of the pod: Using a sharp knife or nutmeg grater, cut off the pointed end of the pod to expose the seed inside.
• Grate the nutmeg: Hold the nutmeg grater firmly and grate the seed into small pieces. You can also use a microplane grater for a more intense flavor.
• Sift or strain: If desired, sift the grated nutmeg to remove any large chunks or excess husk.

When working with freshly grated nutmeg, it’s essential to note that a little goes a long way. Start with a small amount (about 1/4 teaspoon per pound of meat) and adjust to taste. You can always add more nutmeg, but it’s harder to remove the flavor once it’s been added.

Now that you have freshly grated nutmeg, it’s time to incorporate it into your Tourtière recipe. Make sure to use it in moderation, as the other ingredients will provide plenty of flavor and aroma on their own. Happy baking!

Thyme, dried

The ingredients for a traditional French Canadian meat pie, also known as tourtière, typically include a combination of meats and spices.

Here are some common ingredients used in this recipe:

Main Ingredients:

• pork shoulder or ground pork
• beef (such as round or chuck)
• veal or beef suet
• onions
• garlic
• Allspice
• Cinnamon
• Ground cloves
• Nutmeg

Sauces and Spices:

• pork or beef broth
• dried thyme
• bay leaves
• ground ginger
• black pepper

Dried thyme is an herb that can add a lot of flavor to the tourtière. It’s usually added in small amounts and mixed with other spices to create the right balance of flavors.

The amount of dried thyme used in this recipe typically ranges from 1/4 teaspoon to 1/2 teaspoon, depending on personal preference.

Pie Crust

Crust Ingredients

A traditional pie crust is a crucial component of many desserts and savory dishes, including the French Canadian staple, tourtière. The ingredients used in making a basic pie crust are quite straightforward and can be combined to create a delicious pastry base for various fillings.

Here’s a list of common crust ingredients:

• All-purpose flour: This is the primary ingredient in most pie crusts, providing structure and texture.
• Versatile fat (such as butter or shortening): These contribute to tenderness, flavor, and flakiness in the finished crust.
• Water or ice: These help bind the ingredients together and add moisture to the dough.

In traditional pie crust making, all-purpose flour is combined with fat in a process known as “cutting in.” The cold fat (such as butter) is incorporated into the dry flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This helps to distribute the fat evenly and prevents it from melting.

The addition of water or ice brings the dough together, creating a cohesive mass. It’s essential to maintain a specific balance between moisture and dryness to achieve an optimal crust texture. Too much water can make the crust tough, while too little may result in a dense pastry.

Allpurpose flour, sifted

The foundation of a great pie crust, and indeed many French-Canadian culinary classics, begins with all-purpose flour.

All-purpose flour, also known as “all-in-one” flour or simply “AP” for short, is the most widely used type of flour in baking due to its versatility and neutral taste profile.

When it comes to pie crusts, all-purpose flour serves as the backbone of the dough, providing structure, texture, and a tender crumb.

However, to achieve optimal results, the flour must be sifted before use. Sifting separates the flour’s gluten strands, which can lead to a tough or dense crust if left intact.

Sifting all-purpose flour removes any lumps and aerates it, incorporating air pockets that contribute to the flakiness of the finished pie crust.

When sifting, you should aim for a gentle, even distribution of the flour, ensuring an evenly textured dough that is neither too dense nor too light.

The process of sifting all-purpose flour helps break down its natural tendency to develop gluten, allowing for easier rolling and shaping without compromising the crust’s delicate texture.

This fundamental step sets the stage for a well-executed pie crust, enabling you to craft a delicious base for your Tourtière (French Canadian Meat Pie) or any other pastry masterpiece you choose to create.

Unsalted butter, melted and cooled

The foundation of a **Tourtière**, like any other meat pie, begins with an exceptional **pie crust**. To create this masterpiece, you will need to make or acquire a flaky, homemade pie crust using **unsalted butter** that has been carefully melted and cooled. This step is crucial in ensuring the flakiness of the pie crust.

The process of making unsalted butter melt requires attention to detail. Simply placing a block or stick of unsalted butter into a saucepan over low heat can be effective. It’s essential to watch for it to melt completely, which is typically around 70°F to 75°F (21°C to 24°C). This temperature range will allow the butter molecules to align correctly without separating.

Once melted and cooled, place the unsalted butter in an ice bath. Be cautious not to splash any water onto the butter as it hardens quickly at room temperatures around 32°F (0°C) or less. This will result in a solid, yet still somewhat pliable, state that is suitable for working with in your **pie crust** recipe.

The combination of melted and cooled unsalted butter and the delicate touch involved in folding it into the flour mixture will yield an incredible **pie crust**. By achieving this precise texture, you’ll be able to enjoy a tender yet flaky exterior with your French Canadian Meat Pie.

Lard or vegetable shortening

The foundation of any successful pie, including the French-Canadian classic, Tourtière, lies in a well-crafted pastry crust.

In this case, we’re discussing two primary options for creating the perfect crust: lard and vegetable shortening.

Lard, the rendered fat from pigs, has long been a staple in traditional baking, particularly when it comes to pie crusts.

Its unique characteristics make it an excellent choice for creating a tender, flaky pastry that’s both delicate and robust at the same time.

Lard contains about 39% saturated fats, which are crucial for developing the structure of the dough without making it too dense or greasy.

The fatty acids in lard also contribute to its ability to create a rich, buttery flavor that’s essential in many pastry recipes, including Tourtière.

Vegetable shortening, on the other hand, is a more modern alternative to lard that has gained popularity in recent years due to its versatility and shelf-stability.

Shortening, typically made from vegetable oils such as soybean or canola oil, contains a higher percentage of unsaturated fats than lard (about 21%).

This gives shortening a slightly different texture and flavor profile compared to lard, making it better suited for certain types of pastry, like those requiring a crisper exterior.

However, when used in the context of a traditional pie crust like Tourtière, vegetable shortening can sometimes result in a less tender and flaky finish, although this can be mitigated by adjusting the ratio of flour to fat or adding extra cold water to the dough.

In the case of Tourtière, where a delicate balance between texture and flavor is crucial, lard remains the preferred choice for creating an authentic and indulgent pie crust experience.

Crust Instructions

The art of making a flaky and tender pie crust is a crucial aspect of creating an authentic French Canadian meat pie, also known as Tourtière.

Before diving into the recipe, it’s essential to understand the importance of using cold ingredients and a gentle touch when working with the dough.

A good pie crust is all about layers – the right combination of butter, water, flour, and salt will create a delicate, flaky texture that complements the savory filling.

Key Ingredients:

• 1 cup cold unsalted butter, cut into small cubes
• 1/2 cup ice-cold water
• 2 cups all-purpose flour
• 1 teaspoon salt

Crust Instructions:

Step 1: In a large mixing bowl, combine the cold butter and ice-cold water. Using your fingertips or a pastry blender, work the butter into the water until it resembles coarse crumbs.

Step 2: Gradually add the flour to the bowl, using a light touch to avoid over-working the dough. Mix until the ingredients form a shaggy mass.

Step 3: Turn the dough out onto a lightly floured surface and gently knead it a few times, until it comes together in a cohesive ball.

Step 4: Divide the dough in half and shape each portion into a flat disc. Wrap each disc in plastic wrap or parchment paper, making sure to seal it tightly to prevent drying out.

Tips for Achieving Flaky Crust:

• Keep the ingredients cold: Refrigerate the butter and water for at least an hour before using them. This will help to prevent the butter from melting and the dough from becoming tough.
• Don’t over-work the dough: Mix the ingredients just until they come together in a shaggy mass, then stop mixing. Over-working can lead to a dense, rather than flaky texture.
• Use the right type of flour: All-purpose flour is ideal for pie crust, as it has a neutral flavor and will produce a delicate texture.

Now that you’ve mastered the art of making a flaky pie crust, you’re ready to assemble your Tourtière. Simply roll out the chilled dough to fit a 9-inch pie dish, fill with your savory mixture, and bake until golden brown.

Mix dry ingredients

To make a traditional French-Canadian style pie crust for a Tourtière, you will need to mix together several dry ingredients.

Here are the ingredients and their quantities:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup cold unsalted butter, cut into small pieces

The dry ingredients need to be combined in a large mixing bowl:

1. Add the flour, baking powder, and salt to the bowl.
2. Mix these dry ingredients together using a whisk or a fork until they are well combined.
3. Make sure there are no lumps in the mixture.

The butter needs to be incorporated into the dry ingredients:

1. Add the cold pieces of butter to the bowl with the dry ingredients.
2. Use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

The mixture should look like this:

*The butter has been broken down into small pieces and is evenly distributed throughout the flour mixture.*

The pie crust is now ready to be used in your Tourtière recipe.

Add fat, mix until crumbly

To create a traditional pie crust for a Tourtière French Canadian meat pie, you’ll need to combine ingredients that yield a tender and flaky texture. The first step involves adding fat to your dry ingredients, typically all-purpose flour, salt, and cold butter.

The addition of fat serves two purposes: it contributes flavor to the pie crust, but more importantly, it enables the formation of layers when the mixture is mixed or rolled out. This layering process creates the signature flaky texture associated with a well-made pastry crust.

To mix until crumbly, you’ll need to work your ingredients in a way that allows them to combine without becoming doughy. Start by cutting the cold butter into small pieces and adding it to your dry ingredients.

Use your fingers or a pastry blender to gently break down the butter into smaller bits, working the mixture until it resembles coarse crumbs. At this stage, the fat should be dispersed throughout the dry ingredients without forming a cohesive mass.

Continue mixing by using a light touch and gentle pressure, stopping as soon as you’ve reached your desired crumbly texture. Avoid over-mixing, which can lead to a tough or dense pie crust.

This initial mixture is often referred to as “pie dough,” but at this stage, it’s still quite far from being ready for use in the pastry bag and into the baking dish. It needs one more critical step – chilling – before it’s suitable for rolling out into its signature flaky layers.

Cooking the Tourtière

Ground Meat Mixture

To cook the _**Tourtière**_ Ground Meat Mixture, you will need to heat a large skillet over medium-high heat.

Pour in 2 tablespoons of oil and swirl it around to coat the bottom of the pan.

Add the ground pork and break it up with a spoon until it is no longer in clumps.

Add the ground beef and again, use a spoon to break it up as it cooks.

Continue cooking until both types of meat are browned, breaking them up into smaller pieces as you go.

Add the _**onions**_, carrots, and celery to the pan. Cook until they begin to soften, about 5 minutes.

Add the allspice, cinnamon, and nutmeg. Stir to combine with the meat and vegetables.

Cook for an additional 2-3 minutes, stirring occasionally, until the aromatics are fragrant.

Stir in the flour to help thicken the mixture. Cook for about 1 minute, allowing the flour to cook off slightly.

Remove the skillet from the heat and let it cool slightly before using the _**Tourtière**_ Ground Meat Mixture as needed.

Cook ground meat in a pan

Cooking the tourtière’s filling starts with cooking ground meat in a large pan over medium heat.

Add about 1 tablespoon of oil to the pan, allowing it to warm up before adding the meat.

Once the oil is hot, add 1 pound of ground pork to the pan, breaking it up into smaller pieces as it cooks.

Cook the ground pork until it’s browned, stirring occasionally to prevent burning.

This process typically takes around 5-7 minutes, or until the meat has lost its pink color and is evenly browned.

After the ground pork is cooked, add 1/2 pound of ground beef to the pan, breaking it up as well.

Cook the ground beef until it’s also browned, similar to the ground pork, stirring occasionally to prevent burning.

This process typically takes around 5-7 minutes, or until the meat has lost its pink color and is evenly browned.

Once both meats are cooked, add 1 small onion that’s finely chopped to the pan, stirring to combine with the ground meats.

Cook the onion until it’s translucent, which should take around 2-3 minutes, stirring occasionally to prevent burning.

Add 1 clove of minced garlic to the pan and cook for an additional minute, stirring constantly to prevent burning.

After cooking the onion and garlic, add 1 tablespoon of all-purpose flour to the pan, stirring to combine with the ground meats and vegetables.

Cook the mixture for about 1-2 minutes, allowing the flour to thicken the mixture slightly.

Add 1 cup of beef broth to the pan, stirring to combine with the ground meat mixture.

Bring the mixture to a boil, then reduce the heat to low and simmer for around 10-15 minutes or until the desired consistency is reached.

This filling is now ready to be used in making tourtière (French Canadian Meat Pie).

Add spice and herb mixture

To cook the Tourtière, also known as French Canadian Meat Pie, you will need to follow these steps:

Preheat your oven to 375°F (190°C).

Mix together the ground pork and beef in a large bowl until well combined.

Add the chopped onion, minced garlic, grated ginger, and diced celery to the meat mixture and stir until the vegetables are evenly distributed.

Now it’s time to add the spice and herb mixture:

• Celery salt
• Dried thyme
• Dried sage
• Black pepper
• Cayenne pepper (optional)
• Paprika

Mix all the spices and herbs together in a small bowl before adding them to the meat mixture. The amount you use is up to your personal preference, but here’s a general guideline:

• 1/2 teaspoon of celery salt
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of dried sage
• A pinch of black pepper (about 1/8 teaspoon)
• A pinch of cayenne pepper, if desired (start with a small amount, about 1/16 teaspoon)
• About 1/2 teaspoon of paprika

Mix the spice and herb mixture into the meat mixture until well combined.

Now it’s time to assemble the Tourtière:

• Roll out one of the puff pastry sheets to fit a 9-inch (23 cm) pie dish.
• Spoon the meat mixture into the center of the pastry, leaving about 1 inch (2.5 cm) border around the edges.
• Top with the second puff pastry sheet and press the edges together to seal the Tourtière.

Bake the Tourtière for about 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.

Cool for a few minutes before serving. Enjoy your delicious French Canadian Meat Pie!

Filling Preparation

Preparing the filling for the traditional French-Canadian meat pie, also known as Tourtière, is an essential step in creating this beloved holiday dish. The filling typically consists of a mixture of ground meats, vegetables, and spices that are carefully selected to provide depth and complexity to the finished product.

The ingredients commonly used in the preparation of the filling include ground pork, beef, or a combination of both, along with chopped onions, celery, and carrots. These vegetables add texture and flavor to the mixture, while also providing moisture. Other essential ingredients include salt, pepper, and a blend of spices such as allspice, thyme, and cinnamon.

The next step in preparing the filling is to cook it in a large pan until the meat is browned and the vegetables are tender. This process typically takes about 10-15 minutes over medium heat, stirring occasionally to prevent burning or sticking. It’s crucial not to rush this step, as cooking the filling thoroughly helps break down the connective tissues in the meat, resulting in a more tender and palatable final product.

Once the filling is cooked, it should be allowed to cool completely before assembling the pie. This ensures that the ingredients do not interfere with each other’s textures or flavors during baking, ultimately enhancing the overall quality of the finished dish. Additionally, cooling the filling prevents the formation of excess moisture inside the pie, which can lead to a soggy texture.

During this waiting period, the pastry dough for the pie crust should be prepared according to traditional French-Canadian techniques. The dough typically consists of flour, butter or lard, and water, mixed together in a specific ratio to create a flaky, yet tender crust. This pastry is essential in holding its shape during baking while also providing a crispy exterior that complements the warm, savory flavors inside.

Once both the filling and pie crust are ready, it’s time to assemble the Tourtière by placing the cooked meat mixture into a buttered pie dish and topping it with the prepared pastry dough. The edges should be crimped or sealed using a fork to prevent any escaping of the filling during baking.

The finished Tourtière is then baked in a preheated oven at 375°F (190°C) for about 45-60 minutes, depending on its size and personal preference. It’s crucial not to overbake the pie, as this can result in a dry or burnt texture that ruins the overall flavor experience.

Mix cooked meat with crumbled pork and beef

Cooking the tourtière requires a combination of ground meats, typically a mixture of cooked meat and raw pork and beef, which are mixed together with some fat to add flavor.

To begin cooking the tourtière, start by boiling or stewing the meat until it is tender, then chop it into small pieces. This step helps to break down the connective tissues in the meat, resulting in a more palatable texture when consumed as part of the tourtière.

Once the cooked meat has cooled slightly, crumble it into fine pieces and set it aside for later use. The raw pork and beef should be ground or finely chopped before being mixed with the crumbled cooked meat.

The ratio of cooked meat to raw meat in the mixture can vary depending on personal preference; however, a typical combination is about 25% to 50% cooked meat mixed with the remainder being a combination of raw pork and beef. The fat content in the ground meats adds flavor and moisture to the tourtière.

Next, add some aromatics such as onions, carrots, celery, and sometimes rutabaga or turnip to the mixture for added depth of flavor. The cooked meat, crumbled and mixed with the ground pork and beef, is then combined with these aromatic vegetables in a large bowl.

To ensure that all of the ingredients are evenly distributed throughout the tourtière, use your hands or a wooden spoon to mix the contents until everything is well incorporated.